Recipe of Quick Cauliflower Zaalouk (Moroccan Spiced Salad)

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, cauliflower zaalouk (moroccan spiced salad). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Break or slice the cauliflower into medium-sized chunks. Bring a large pot filled with salted water to the boil, add the cauliflower chunks, cover, and cook until the cauliflower is tender enough to mash. In the meantime, prepare the rest of the ingredients. Crush and finely chop the garlic cloves.

Cauliflower Zaalouk (Moroccan Spiced Salad) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Cauliflower Zaalouk (Moroccan Spiced Salad) is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have cauliflower zaalouk (moroccan spiced salad) using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Cauliflower Zaalouk (Moroccan Spiced Salad):

1. Take 1 medium sized cauliflower
2. Make ready 4 large garlic cloves
3. Make ready 1/4 cup chopped parsley and cilantro (mixed)
4. Take 2 small preserved lemons (keep one aside for serving)
5. Take 2 tablespoons olive oil
6. Take 1 teaspoon ground paprika
7. Take 1 teaspoon ground cumin
8. Prepare Salt and pepper
9. Take Sumac (optional)

Brush a heavy large rimmed sheet pan with olive oil. In a medium bowl, whisk all dip ingredients until uniformly yellow. You have a choice of pan-frying or roasting the cauliflower. This is a simple recipe for preparing cauliflower florets that are seasoned with warm Moroccan spices and then oven roasted until tender and flavorful.

Instructions to make Cauliflower Zaalouk (Moroccan Spiced Salad):

1. Break or slice the cauliflower into medium-sized chunks.
2. Bring a large pot filled with salted water to the boil, add the cauliflower chunks, cover, and cook until the cauliflower is tender enough to mash.
3. In the meantime, prepare the rest of the ingredients. Crush and finely chop the garlic cloves. Finely chop the fresh parsley and cilantro. Remove the pulp of one of the preserved lemons, and finely chop it.
4. Once the cauliflower is cooked (it should be tender enough that you can easily cut and mash it using a fork), drain the cauliflower and place in a large bowl. Mash the cauliflower with a wooden spoon until you get a soft mixture. It doesn't have to be completely smooth, leave some pieces for texture.
5. In a large skillet, heat olive oil on medium heat, add the crushed garlic and cook for 2 minutes. Now add the mashed cauliflower, ground paprika, ground cumin, chopped preserved lemon pulp, chopped parsley and cilantro, salt, and pepper. Mix well.
6. Cook for a few minutes, stirring constantly. Taste and adjust the spices to your taste. Continue cooking for another 10 minutes until the liquids are absorbed.
7. Serve decorated with slices of preserved lemon, a sprinkling of sumac (optional) and crusty bread!
8. Enjoy!

You have a choice of pan-frying or roasting the cauliflower. This is a simple recipe for preparing cauliflower florets that are seasoned with warm Moroccan spices and then oven roasted until tender and flavorful. It makes a great side dish to serve with any chicken, fish or hearty meat main dish. It's a one-pan dish, so clean-up is a breeze. For the skillet, be sure to use a heavy-duty pan that's oven-proof.

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